CN100594806C - Production of hydrolytic soya-bean beverage - Google Patents
Production of hydrolytic soya-bean beverage Download PDFInfo
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- CN100594806C CN100594806C CN200610045383A CN200610045383A CN100594806C CN 100594806 C CN100594806 C CN 100594806C CN 200610045383 A CN200610045383 A CN 200610045383A CN 200610045383 A CN200610045383 A CN 200610045383A CN 100594806 C CN100594806 C CN 100594806C
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- soya bean
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Abstract
A hydrolytic soybean protein beverage is prepared through mixing the hydrolytic soybean protein powder (or liquid) with relative additives, dissolving, boiling for sterilizing, fermenting by lactobacillus to obtain raw liquid, adding edible fruit essence, stirring and ultrahigh-temp instantaneous sterilizing.
Description
Technical field
The present invention relates to the preparation method of hydrolytic soya bean protein liquid beverage.
Background technology
Soybean is the food that a kind of nutritive value is high and care characteristics is outstanding, and soybean contains abundant good protein, essential fatty acid, micronutrient and bioactivator.Present studies show that, soy food product not only can satisfy human body good nutrition needs, and to the generation of chronic diseases such as prevention of obesity, angiocardiopathy, osteoporosis, tumour, and delay senility, beauty treatment, brain tonic and intelligence development etc. all have effect of crucial importance.Hydrolytic soya bean protein is the soybean protein that will extract with the plant rennet powdered food raw material that the back spray-drying obtained that is hydrolyzed, protein in its soybean material has been hydrolyzed to water miscible short chain polypeptides and free amino acid, can be utilized by the human body fast Absorption, can replenish human nutrition fast, not good enough person is particularly favourable to the digestion absorbability.Therefore, to being that the further degree of depth of raw material is developed novel soybean food with hydrolytic soya bean protein liquid or powder, be still a very important research work.
Summary of the invention
The objective of the invention is to propose two kinds and utilize lactic fermentation process, prepare the method for hydrolytic soya bean protein liquid beverage.
Its technical solution one is:
A kind of preparation method of hydrolytic soya bean protein liquid beverage may further comprise the steps:
(1) choose major ingredient and auxiliary material, wherein major ingredient is the hydrolytic soya bean protein powder of Production by Enzymes, and auxiliary material is sucrose and clean water;
(2) with behind above-mentioned major ingredient and the abundant mixed dissolution of auxiliary material, boil and carry out sterilization treatment;
(3) the sterilization slurries that step (2) is obtained use lactic acid bacteria to carry out obtaining hydrolytic soya bean protein liquid beverage stoste after the fermentation process;
In the above-mentioned steps (1), the weight proportion of three kinds of components is preferably 100: 200: 1000; In the above-mentioned steps (3), the slurries that boil that step (2) is obtained are cooled to 38～42 ℃, use streptococcus thermophilus and Bulgarian Lactobacillus to carry out microbial inoculant, sealed fermenting under 38 ℃～42 ℃ temperature, after 24～48 hours, the pH value of zymotic fluid is 3.0～4.5, again zymotic fluid is boiled to kill viable bacteria, under keeping warm mode or be cooled under the normal temperature to filtering fermentation liquor, obtain clear filtrate, be said hydrolyzed soybean protein liquid beverage stoste.
In above-mentioned steps (3), using streptococcus thermophilus and Bulgarian Lactobacillus to carry out microbial inoculant is such specific implementation: the bacterial population of streptococcus thermophilus and two kinds of bacterial classifications of Bulgarian Lactobacillus or the ratio of bacterial classification pressed powder weight are 0.5～1.0: 1.0～0.5.
In the above-mentioned steps (3), using streptococcus thermophilus and Bulgarian Lactobacillus to carry out microbial inoculant is such specific implementation: take by weighing two bacterial classifications in selected ratio, be inoculated in a small amount of nutrient solution identical with above-mentioned sterilization slurry content, the gross weight of two bacterial classifications and nutrient solution weight proportion are 1: 100, sealed fermenting under 40 ℃ ± 2 ℃ temperature, after 24～48 hours, can obtain fermentation mother liquor for the first time, press 1: 10 amplification pattern then, bacterial classification is enlarged repeatedly, until the bacterial classification inoculation liquid that obtains being suitable for producing consumption; Bacterial classification inoculation liquid is inoculated in the sterilization slurries that step (2) produces.
Add edible fruits essence and mix in said hydrolyzed soybean protein liquid beverage stoste, aseptic canning after 135～150 ℃ and ultra high temperature short time sterilization in 4～1 seconds promptly obtains fruit-flavor type hydrolytic soya bean protein liquid beverage; Or after said hydrolyzed soybean protein liquid beverage stoste made 2～20 times of dilutions with clean water, interpolation edible fruits essence also mixes, aseptic canning after 135～150 ℃ and ultra high temperature short time sterilization in 4～1 seconds promptly obtains fruit-flavor type hydrolytic soya bean protein liquid beverage.
Its technical solution two is:
A kind of preparation method of hydrolytic soya bean protein liquid beverage may further comprise the steps:
(1) choose major ingredient and auxiliary material, wherein major ingredient is that the nitrogenous solid content X of Production by Enzymes is the hydrolytic soya bean protein liquid of 5%-20%, and described nitrogenous solid content comprises polypeptide and amino acid, and auxiliary material is a sucrose;
(2) with behind above-mentioned major ingredient and the abundant mixed dissolution of auxiliary material, boil and carry out sterilization treatment;
(3) the sterilization slurries that step (2) is obtained use lactic acid bacteria to carry out obtaining hydrolytic soya bean protein liquid beverage stoste after the fermentation process;
In the above-mentioned steps (1), the weight proportion of two kinds of components is preferably 100: 200X; In the above-mentioned steps (3), the slurries that boil that step (2) is obtained are cooled to 38～42 ℃, use streptococcus thermophilus and Bulgarian Lactobacillus to carry out microbial inoculant, sealed fermenting under 38 ℃～42 ℃ temperature, after 24～48 hours, the pH value of zymotic fluid is 3.0～4.5, again zymotic fluid is boiled to kill viable bacteria, under keeping warm mode or be cooled under the normal temperature to filtering fermentation liquor, obtain clear filtrate, promptly obtain said hydrolyzed soybean protein liquid beverage stoste.
At the bacterial population of above-mentioned streptococcus thermophilus and two kinds of bacterial classifications of Bulgarian Lactobacillus or the ratio of bacterial classification pressed powder weight is 0.5～1.0: 1.0～0.5.
Add edible fruits essence and mix in said hydrolyzed soybean protein liquid beverage stoste, aseptic canning after ultra high temperature short time sterilization in 135～150 ℃, 4～1 seconds promptly obtains fruit-flavor type hydrolytic soya bean protein liquid beverage; Or after said hydrolyzed soybean protein liquid beverage stoste made 2～20 times of dilutions with clean water, interpolation edible fruits essence also mixes, aseptic canning after ultra high temperature short time sterilization in 135～150 ℃, 4～1 seconds promptly obtains fruit-flavor type hydrolytic soya bean protein liquid beverage.
The characteristics of above-mentioned two kinds of innovation and creation are: the hydrolytic soya bean protein powder or the protein liquid that 1, use enzymatic hydrolysis to produce are protein raw material, hydrolytic soya bean protein liquid beverage stoste of producing and degree of depth product clear thereof, and its protein (polypeptide/amino acid) is easy to by the human body fast Absorption; 2, use lactic fermentation process production, make the soybean protein beverage of production possess the peculiar flavour and the sour-sweet taste of sour milk beverage; 3, hydrolytic soya bean protein is not had nutrition and destroy, unharmful substance produces in the production process; 4, hydrolytic soya-bean beverage is safe and harmless, and the animal toxicology experiment is negative; 5, bio-fermentation process is produced environmentally safe; 6, form a new soybean protein drink variety.
The invention will be further described below in conjunction with embodiment:
The specific embodiment
Embodiment 1
With the high quality soybean is raw material, through cleaning, soak, pulverize, remove slag, heating, cooling, the vegetable protein enzyme hydrolysis, filter, concentrate, spray-drying and obtain the hydrolytic soya bean protein powder, with this as component A, sucrose is the B component, clean water is the C component, the weight ratio of three components is: A: B: C=100: 200: 1000, A, B, behind three kinds of abundant mixed dissolutions of component of C, boil and keep carrying out in 5 minutes sterilization treatment and produce sterilization slurries (mixed liquor), be cooled to 40 ℃ ± 2 ℃ then, use streptococcus thermophilus and Bulgarian Lactobacillus, in bacterial classification pressed powder weight ratio is that 0.5: 1.0 ratio takes by weighing two bacterial classifications totally 2 grams, be inoculated in the A that contains that makes as stated above, B, in the mixed liquor (nutrient solution) of the 200ml of C three components, sealed fermenting under 40 ℃ ± 2 ℃ temperature is after 24～48 hours, can obtain fermentation mother liquor for the first time, by 1: 10 amplification pattern, bacterial classification is enlarged three times, then to obtain producing the bacterial classification inoculation liquid of usefulness.Bacterial classification inoculation liquid is inoculated into contains A, B, three kinds of components of C, through boiling sterilization processing, be cooled in 40 ℃ ± 2 ℃ the mixed liquor, behind 24 hours sealed fermentings, at this moment the pH value of zymotic fluid is in 3.0～4.5 scopes, zymotic fluid boiled kill viable bacteria, be cooled to behind the normal temperature filtering fermentation liquor, obtaining clear filtrate is hydrolytic soya bean protein liquid beverage stoste, adding edible fruits essence also mixes, through 135 ℃, aseptic canning after the ultra high temperature short time sterilization in 4 seconds, it is sour-sweet so far can to obtain taste, the fruit-flavor type hydrolytic soya bean protein liquid beverage of moisture fruital flavor and lactobacillus-fermented local flavor.
Also comprise following technical approach in the specific embodiment of the invention:
As: using streptococcus thermophilus and Bulgarian Lactobacillus, is that 1.0: 0.5 ratio takes by weighing two bacterial classifications totally 2 grams in bacterial classification pressed powder weight ratio, and other are with embodiment 1.
For another example: using streptococcus thermophilus and Bulgarian Lactobacillus, is that 0.7: 0.8 ratio takes by weighing two bacterial classifications totally 2 grams in bacterial classification pressed powder weight ratio, and other are with embodiment 1.
As: bacterial classification inoculation liquid is inoculated into contain A, B, C three components, through boiling sterilization processing, being cooled in 40 ℃ ± 2 ℃ the mixed liquor, through 32 hours sealed fermentings, other were with embodiment 1.
For another example: bacterial classification inoculation liquid is inoculated into contain A, B, C three components, through boiling sterilization processing, being cooled in 40 ℃ ± 2 ℃ the mixed liquor, through 48 hours sealed fermentings, other were with embodiment 1.
As: behind sealed fermenting, the pH value of zymotic fluid is in 3.0～4.5 scopes, zymotic fluid boiled kill viable bacteria, and with filtering fermentation liquor, other are with embodiment 1 under keeping warm mode.
As: with the clear filtrate that obtains, give 2 times of dilutions with clean water after, add edible fruits essence and also mix, aseptic canning after the ultra high temperature short time sterilization in 135 ℃ then, 4 seconds, other are with embodiment 1.
For another example: with the clear filtrate that obtains, give 10 times of dilutions with clean water after, add edible fruits essence and also mix, aseptic canning after the ultra high temperature short time sterilization in 140 ℃ then, 3 seconds, other are with embodiment 1.
For another example: with the clear filtrate that obtains, give 20 times of dilutions with clean water after, add edible fruits essence and also mix, aseptic canning after the ultra high temperature short time sterilization in 145 ℃ then, 24 seconds, other are with embodiment 1.
For another example: will obtain clear filtrate, adding edible fruits essence also mixes, aseptic canning after ultra high temperature short time sterilization in 150 ℃, 1 second, and other are with embodiment 1.
In the above-described embodiments, if streptococcus thermophilus and Bulgarian Lactobacillus are when bacterial population content is close in the bacterial classification pressed powder of identical weight, are benchmark with the weight ratio of both pressed powders, otherwise should are benchmark with the ratio of both bacterial populations.
Embodiment 2
With the high quality soybean is raw material, through cleaning, soak, pulverize, washing, remove slag, heating, cooling, obtain the soya-bean milk liquid of sterilization processing, use the vegetable protein enzyme hydrolysis again, filter, obtain hydrolytic soya bean protein liquid, with clean water this hydrolytic soya bean protein liquid accent is converted, making it nitrogenous solid content (polypeptide and amino acid are main) content (X) is 10%, with this nitrogenous solid content is that 10% hydrolytic soya bean protein liquid is as component A, sucrose is the B component, the weight ratio of two kinds of components is: A: B=100: 200X was 100: 20, A, behind two kinds of abundant mixed dissolutions of component of B, boil and keep carrying out in 5 minutes sterilization treatment, be cooled to 40 ℃ ± 2 ℃ then, use streptococcus thermophilus and Bulgarian Lactobacillus, in bacterial classification pressed powder weight ratio is that 0.5: 1.0 ratio takes by weighing two bacterial classifications totally 2 grams, be inoculated in the A that contains that makes as stated above, in the mixed liquor (nutrient solution) of the 200ml of B three components, sealed fermenting under 40 ℃ ± 2 ℃ temperature, after 24～48 hours, can obtain fermentation mother liquor for the first time, by 1: 10 amplification pattern, bacterial classification is enlarged three times, then to obtain producing the bacterial classification inoculation liquid of usefulness.Bacterial classification inoculation liquid is inoculated into contains A, B three components, through boiling sterilization processing, be cooled in 40 ℃ ± 2 ℃ the mixed liquor, behind 24 hours sealed fermentings, at this moment the pH value of zymotic fluid is in 3.0～4.5 scopes, zymotic fluid boiled kill viable bacteria, be cooled to behind the normal temperature filtering fermentation liquor, obtaining clear filtrate is hydrolytic soya bean protein liquid beverage stoste, adding edible fruits essence also mixes, aseptic canning after 136 ℃ of ultra high temperature short time sterilizations in 4 seconds, it is sour-sweet so far can to obtain taste, the hydrolytic soya bean protein liquid beverage of moisture fruital flavor and lactobacillus-fermented local flavor.
Also comprise following technical approach in the specific embodiment of the invention:
As: with clean water hydrolytic soya bean protein liquid accent is converted, making it nitrogenous solid content is 5%, and other are with embodiment 2.
For another example: with clean water hydrolytic soya bean protein liquid accent is converted, making it nitrogenous solid content is 20%, and other are with embodiment 2.
As: using streptococcus thermophilus and Bulgarian Lactobacillus, is that 1.0: 0.5 ratio takes by weighing two bacterial classifications totally 2 grams in bacterial classification pressed powder weight ratio, and other are with embodiment 2.
For another example: using streptococcus thermophilus and Bulgarian Lactobacillus, is that 0.7: 0.8 ratio takes by weighing two bacterial classifications totally 2 grams in bacterial classification pressed powder weight ratio, and other are with embodiment 2.
As: bacterial classification inoculation liquid is inoculated into contain A, B two components, through boiling sterilization processing, being cooled in 40 ℃ ± 2 ℃ the mixed liquor, through 32 hours sealed fermentings, other were with embodiment 2.
For another example: bacterial classification inoculation liquid is inoculated into contain A, B two components, through boiling sterilization processing, being cooled in 40 ℃ ± 2 ℃ the mixed liquor, through 48 hours sealed fermentings, other were with embodiment 2.
As: behind sealed fermenting, the pH value of zymotic fluid is in 3.0～4.5 scopes, zymotic fluid boiled kill viable bacteria, and with filtering fermentation liquor, other are with embodiment 2 under keeping warm mode.
As: with the hydrolytic soya bean protein liquid beverage stoste that obtains, give 2 times of dilutions with clean water after, add edible fruits essence and also mix, aseptic canning after the ultra high temperature short time sterilization in 135 ℃ then, 4 seconds, other are with embodiment 2.
For another example: with the hydrolytic soya bean protein liquid beverage stoste that obtains, give 10 times of dilutions with clean water after, add edible fruits essence and also mix, aseptic canning after the ultra high temperature short time sterilization in 140 ℃ then, 3 seconds, other are with embodiment 2.
For another example: with the hydrolytic soya bean protein liquid beverage stoste that obtains, give 20 times of dilutions with clean water after, add edible fruits essence and also mix, aseptic canning after the ultra high temperature short time sterilization in 145 ℃ then, 2 seconds, other are with embodiment 2.
For another example: with the hydrolytic soya bean protein liquid beverage stoste that obtains, adding edible fruits essence also mixes, aseptic canning after ultra high temperature short time sterilization in 150 ℃, 1 second, and other are with embodiment 2.
In the above-described embodiments, if streptococcus thermophilus and Bulgarian Lactobacillus are when bacterial population content is close in the bacterial classification pressed powder of identical weight, are benchmark with the weight ratio of both pressed powders, otherwise should are benchmark with the ratio of both bacterial populations.
Claims (8)
1, a kind of preparation method of hydrolytic soya bean protein liquid beverage may further comprise the steps:
(1) choose major ingredient and auxiliary material, wherein major ingredient is the hydrolytic soya bean protein powder of Production by Enzymes, and auxiliary material is sucrose and clean water;
(2) with behind above-mentioned major ingredient and the abundant mixed dissolution of auxiliary material, boil and carry out sterilization treatment;
(3) the sterilization slurries that step (2) is obtained use lactic acid bacteria to carry out obtaining hydrolytic soya bean protein liquid beverage stoste after the fermentation process;
In the above-mentioned steps (1), the weight proportion of three kinds of components is 100: 200: 1000; In the above-mentioned steps (3), the slurries that boil that step (2) is obtained are cooled to 38～42 ℃, use streptococcus thermophilus and Bulgarian Lactobacillus to carry out microbial inoculant, sealed fermenting under 38 ℃～42 ℃ temperature, after 24～48 hours, the pH value of zymotic fluid is 3.0～4.5, again zymotic fluid is boiled to kill viable bacteria, under keeping warm mode or be cooled under the normal temperature to filtering fermentation liquor, obtain clear filtrate, be said hydrolyzed soybean protein liquid beverage stoste.
2, the preparation method of hydrolytic soya bean protein liquid beverage according to claim 1, it is characterized in that: in described step (3), using streptococcus thermophilus and Bulgarian Lactobacillus to carry out microbial inoculant is such specific implementation: the bacterial population of streptococcus thermophilus and two kinds of bacterial classifications of Bulgarian Lactobacillus or the ratio of bacterial classification pressed powder weight are 0.5～1.0: 1.0～0.5.
3, the preparation method of hydrolytic soya bean protein liquid beverage according to claim 2, it is characterized in that: in described step (3), using streptococcus thermophilus and Bulgarian Lactobacillus to carry out microbial inoculant is such specific implementation: take by weighing two bacterial classifications in selected ratio, be inoculated in a small amount of nutrient solution identical with above-mentioned sterilization slurry content, the gross weight of two bacterial classifications and nutrient solution weight proportion are 1: 100, sealed fermenting under 40 ℃ ± 2 ℃ temperature, after 24～48 hours, can obtain fermentation mother liquor for the first time, press 1: 10 amplification pattern then, bacterial classification is enlarged repeatedly, until the bacterial classification inoculation liquid that obtains being suitable for producing consumption; Bacterial classification inoculation liquid is inoculated in the sterilization slurries that step (2) produces.
4, the preparation method of hydrolytic soya bean protein liquid beverage according to claim 1, it is characterized in that: in described hydrolytic soya bean protein liquid beverage stoste, add edible fruits essence and mix, aseptic canning after 135～150 ℃ and ultra high temperature short time sterilization in 4～1 seconds promptly obtains fruit-flavor type hydrolytic soya bean protein liquid beverage; Or after described hydrolytic soya bean protein liquid beverage stoste made 2～20 times of dilutions with clean water, interpolation edible fruits essence also mixes, aseptic canning after 135～150 ℃ and ultra high temperature short time sterilization in 4～1 seconds promptly obtains fruit-flavor type hydrolytic soya bean protein liquid beverage.
5, a kind of preparation method of hydrolytic soya bean protein liquid beverage may further comprise the steps:
(1) choose major ingredient and auxiliary material, wherein major ingredient is that the nitrogenous solid content X of Production by Enzymes is the hydrolytic soya bean protein liquid of 5%-20%, and described nitrogenous solid content comprises polypeptide and amino acid, and auxiliary material is a sucrose;
(2) with behind above-mentioned major ingredient and the abundant mixed dissolution of auxiliary material, boil and carry out sterilization treatment;
(3) the sterilization slurries that step (2) is obtained use lactic acid bacteria to carry out obtaining hydrolytic soya bean protein liquid beverage stoste after the fermentation process;
In the above-mentioned steps (1), the weight proportion of two kinds of components is 100: 200X; In the above-mentioned steps (3), the slurries that boil that step (2) is obtained are cooled to 38～42 ℃, use streptococcus thermophilus and Bulgarian Lactobacillus to carry out microbial inoculant, sealed fermenting under 38 ℃～42 ℃ temperature, after 24～48 hours, the pH value of zymotic fluid is 3.0～4.5, again zymotic fluid is boiled to kill viable bacteria, under keeping warm mode or be cooled under the normal temperature to filtering fermentation liquor, obtain clear filtrate, promptly obtain said hydrolyzed soybean protein liquid beverage stoste.
6, the preparation method of hydrolytic soya bean protein liquid beverage according to claim 5 is characterized in that: the bacterial population of described streptococcus thermophilus and two kinds of bacterial classifications of Bulgarian Lactobacillus or the ratio of bacterial classification pressed powder weight are 0.5～1.0: 1.0～0.5.
7, the preparation method of hydrolytic soya bean protein liquid beverage according to claim 6, it is characterized in that: in described step (3), using streptococcus thermophilus and Bulgarian Lactobacillus to carry out microbial inoculant is such specific implementation: take by weighing two bacterial classifications in selected ratio, be inoculated in a small amount of nutrient solution identical with above-mentioned sterilization slurry content, the gross weight of two bacterial classifications and nutrient solution weight proportion are 1: 100, sealed fermenting under 40 ℃ ± 2 ℃ temperature, after 24～48 hours, can obtain fermentation mother liquor for the first time, press 1: 10 amplification pattern then, bacterial classification is enlarged repeatedly, until the bacterial classification inoculation liquid that obtains being suitable for producing consumption; Bacterial classification inoculation liquid is inoculated in the sterilization slurries that step (2) produces.
8, the preparation method of hydrolytic soya bean protein liquid beverage according to claim 5, it is characterized in that: in described hydrolytic soya bean protein liquid beverage stoste, add edible fruits essence and mix, aseptic canning after 135～150 ℃ and ultra high temperature short time sterilization in 4～1 seconds promptly obtains fruit-flavor type hydrolytic soya bean protein liquid beverage; Or after described hydrolytic soya bean protein liquid beverage stoste made 2～20 times of dilutions with clean water, interpolation edible fruits essence also mixes, aseptic canning after 135～150 ℃ and ultra high temperature short time sterilization in 4～1 seconds promptly obtains fruit-flavor type hydrolytic soya bean protein liquid beverage.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200610045383A CN100594806C (en) | 2006-06-29 | 2006-06-29 | Production of hydrolytic soya-bean beverage |
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| CN200610045383A CN100594806C (en) | 2006-06-29 | 2006-06-29 | Production of hydrolytic soya-bean beverage |
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| CN100594806C true CN100594806C (en) | 2010-03-24 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101124970B (en) * | 2007-09-20 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean peptide lactic acid bacteria beverage and its preparation method |
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2006
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| 乳酸发酵豆奶的研究. 张鑫，祝美方.食品科学，第7期. 1994 |
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| 发酵乳酸达豆饮料. 刘广胜.食品工业，第1期. 1997 |
| 发酵乳酸达豆饮料. 刘广胜.食品工业，第1期. 1997 * |
| 大豆制品加工技术. 仇农学,李建科，111-117，中国轻工业出版社. 2000 |
| 大豆制品加工技术. 仇农学，李建科，111-117，中国轻工业出版社. 2000 * |
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